Chrysanthemum Leaves Tossed with Umeboshi

• 2/3 bunch Chrysanthemum leaves
• 1 tsp Mirin
• 1 large Umeboshi
• 1 dash Soy sauce
• 1 Bonito flakes (optional)
• 1 Ground sesame seeds (not roasted is fine)

1. Briefly parboil the chrysanthemum leaves, and mash the flesh of the umeboshi.
2. Toss the mirin, umeboshi, soy sauce, bonito flakes, and ground sesame seeds with the parboiled chrysanthemum leaves, then serve.

chrysanthemum leaves, mirin, soy sauce, ground sesame seeds

Taken from cookpad.com/us/recipes/168058-chrysanthemum-leaves-tossed-with-umeboshi (may not work)